soy and fish free stir-fry sauce

IMG_20130217_173245_284I finally figured out a way to make stir-fry! I’ve been on the lookout for a good soy free stir-fry sauce (Oh, how I miss teryaki!) and found that a lot of alternatives are either fish based (another JT allergy) or seem too complicated. I finally found an alternative that works for us. This recipe is sort of a mix between this one and this one. I thought it was a great alternative and I can’t wait to make more stir-fry!

Stir Fry Sauce
1 Cup red wine
3/4 Cup brown sugar (not packed)
about 3/4 Teaspoon ground ginger
1 Tablespoon minced garlic
1/2 Cup orange juice
Salt and Pepper to taste
(I didn’t have any, but I think some orange zest would have been really nice at the very end)


So, I’m not going to write a really complicated recipe here…
I put it all in a sauce pan and cooked it down for about 20 minutes. Then I cooked up my stir fry as I normally would, using this as the sauce. My stir fry had chicken, carrots and broccoli served over white rice. I think pea-pods and onions would have been a great addition. I think you could use any veggies that do well paired with sweeter flavors. Enjoy!!


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